Lynne made this last night – it was totally awesome!  Great winter meal, and really simple.  We used fresh beets, which while similar to the canned variety in color and texture when roasted, have a MUCH fresher taste! Be sure to crumble extra goat cheese over the top when you serve it.  Thanks to Ladies Home Journal for the recipe.
2 beets
2 carrots, diced
½ red onion, sliced
½ large fennel bulb, sliced
3 parsnips, diced
1 tbs olive oil
1 tsp kosher salt
½ tsp dried thyme
2 cups chicken broth
1 cup quick cooking polenta
¼ cup goat cheese, plus some for garnish
¼ cup milk
2 tbs unsalted butter
1)      Heat oven to 400 degrees F.  Wrap beets in foil and roast for 15 minutes.  Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme.  Add to oven with beets and roast for 20 more minutes until vegetables and beets are tender.
2)      Peel and dice beets.
3)      In a large pot, bring chicken broth and 2 cups water to a boil.  Gradually add polenta, whisking constantly.  Reduce heat, and simmer until thickened – about 2 or 3 minutes.
4)      Remove from heat, stir in goat cheese, milk and butter until smooth.  Top with roasted  vegetables and goat cheese, and serve.  Serves 6.

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